Brussels Sprout Kimchi Recipe
Let’s be honest. Brussels sprouts are the devil’s vegetable. And somehow they are compulsory to eat at Christmas time. Why? We don’t know. To be fair, they are not actually that awful but they are often cooked (overcooked) really badly, which renders them soggy, smelly and bitter. Is it possible to me make them not only edible but delicious? We have a Brussels sprout kimchi recipe which is easy and tasty.
Maybe there is hope!
Equipment Needed
Chopping equipment
Fermentation vessel. We use a korean sealed plastic tub but a jar will be fine. Ideally, use a kilner jar because that will self-burp.
Brussels Sprout Kimchi Recipe Ingredients
400g salted sliced brussels sprouts
1 tbs gochujang chilli paste
3 cloves of garlic
1 tbs of fish sauce
5 sliced spring onions
2 sliced chillies. Take the seeds out if you want a milder kimchi, keep them in if you like the spice!
2 tbs salt (use non-iodising salt, Himalayan pink salt is ideal)
Method
Slice and salt the Brussels sprouts, press and leave for a couple of hours. Then rinse off the brine.
Add gochujang, chillies, garlic, ginger and fish sauce in a pestle and mortar. Mash it up to a paste.
Julienne the spring onion and add these to the Brussels sprouts.
Add the paste and mix well.
Place everything down into a clean vessel and push it down firmly. We use a Korean fermenting tub, which has a very strong sealed lid, but you could use a clean glass jar. A kilner jar is ideal because it will automatically let CO2 out. You need to pick a jar that can be pretty much filled with the ingredients – you want minimum air space in there. Have a look at our white radish kimchi recipe to see what the jar should look like. Make sure all the ingredients are pushed down. If you want to keep them pushed down, pour water into a plastic bag, tie a knot and push into the top of the jar.
Keep an eye on the kimchi. If you need to manually burp the jar, make sure you do so every day. If using a kilner, you won’t need to.
After a week to ten days, have a taste. If it’s to your liking, jar up the kimchi in a sterilised jar and transfer to the fridge. If not, leave it a few more days to develop the flavours.
Guaranteed to be the most delicious way to eat Brussels sprouts!
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